Broiled Pork Steaks with Lemon-Rosemary Gravy
(Be warned... this is a typical Teri recipe where I’ve stood at the stove and cooked up something new.)
I took 3 large pork steaks seasoned to taste with salt, pepper, and garlic powder. They were placed in an oven pan that had the bottom lined with sliced lemons and 6 large sprigs of rosemary.
Broil until the top is browning and the fat is crisping. Turn the pork steaks and broil until done. When I turned them, I removed the rosemary. Place the cooked pork steaks on a hot plate to keep warm.
In a skillet, heat about a Tablespoon of oil. Add 3 rosemary sprigs that are about 3” long. Sautee on medium until oil in fragrant. While the rosemary oil is heating deglaze the oven pan with a cup and a half of 50/50 lemon juice & white wine mix, scraping to loosen the bits.
Once the oil smells wonderful, remove the rosemary sprigs. Carefully pour in the contents of the oven pan... don’t let any lemon pips fall into the skillet. Stir and reduce by half.
Add to the reduction about 1 cup sour cream (low fat is great). Stir until bubbly. Ladle into a gravy boat to pour over your steaks at the table.